It was phenomenal by the way. And I used to have a high metabolism as well. Any recipes, even the "normal" way is appreciated. I want to get started on this soon.
So, I want to make a very rich vanilla ice cream in my ice cream maker today. It will accompany a Mi cuit tomorrow evening. I keep searching online, but all I am finding are 1 to 1 milk to cream at the most. Is there a reason for this? I have made a lot of fresh ice cream before, but I never thought about the science of it. I remember as a kid there was local ice cream shop that made all their own goods. I was told they used 100% cream, but now I am not as sure.
If it is pure cream, I think it ices... But my great-aunt used to make icecream with sweetened condensed milk... It was decadent... Served alongside pure iced cocoa drink without sugar I was about 5 and would wear my best dress and sit and sip it 'like a lady' on my best behaviour in her gorgeous Art Deco apartment. She was an Elizabeth Arden sales rep and travelled the world at a time when most women got married and never did paid work...
The Ben and Jerry's base recipe that I normally use is 1 egg, 1 cup cream, 1/2 cup milk, 3/8 cup sugar.
If I do a cooked base, then I use more milk and less (or no) cream, and usually more egg yolks.
Tom
I have always done cooked custard bases for ice cream. What is the difference in taste with non cooked? I see those recipes as well.
I just bought several containers of sweetened condensed milk on my way back from Germany. Any idea of what that exact recipe would be?
I usually do non-cooked, cooked usually only when I'm out of cream.
What icecream maker do you have?
I've got a 20+ year old Simac with built in freezer unit, though my daughter has it at the moment (and may stay there as my wife would like to get a newer one and let her keep it).
Tom
Confloozed..
It is quite possible that you remember correctly however it was probably made with what you know as 'light cream' which has 18 percent milk fat . If it was made just with with 'heavy cream'..this would certainly be rich but also be extremely cloying at 36 percent milk fat.
For a rich homemade ice cream custard base with approx 18 percent milk fat try the following:
650g whipping cream
350g whole fat milk
225g sugar
50g liquid glucose( the ice cream will be smoother )
200g egg yolk
2x vanilla beans
optionally add one leaf of soaked gelatine to the above, the ice will be more stable and will not become liquid so readily with small variations of temperature.
Nemox Gelato Chef 2200. It works extremely fast.
Glucose, can I get that at the pharmacy here, or Prodega? I know I can get it at the latter, but last time I had to order it, and would like to make it tonight, or morning at the latest.
You should be able to buy it in a supermarket or in a pharmacy.If you have a bakers near where you are take a jar with you and they should be able to give you some.
Failing that, use a mild flavoured honey which will perform a similar function to the glucose.
my go to vanilla ice cream recipe- 1 cup milk, 2 cups cream and it is very creamy and imho perfect vanilla ice cream
The more cream you use, the more egg yolks you will need. Cream turns to butter when you make ice cream if you don't use enough eggs.
i have a ben and jerry's book too!
I use a similar recipe to David Liebovitz, but add 1-2 T of some form of alcohol to prevent it from freezing rock hard. Vodka adds no flavor, which may be what you are looking for; vanilla-infused rum is pretty fantastic, and surprisingly subtle.